1 pound Greek yogurt
1 cucumber
1 t finely chopped garlic
4 - 6 fresh mint leaves
salt & pepper to taste
Kalamata olives
olive oil
Peel and finely chop the cucumber. Combine with yogurt in a bowl.Stir in the garlic
and 4 chopped mint leaves. Season to taste with salt and pepper.
Serve garnished with mint leaves, Kalamata olives and a drizzle of olive oil.
Makes 2 cups.
Pile slices of leftover lamb on pita bread, garnish with slices of tomato and tzatziki and serve with a Greek salad for a quick summer supper.
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